Author
Topic: More Tang (Read 625 times)

How can I get more tang in my goat cheeses? Longer initial coagulation time? More starter? Longer ripening?Or just the nature of the milk I use? (Oaknoll Dairy from Whole Foods)Generally, for 1 gallon of milk: 1/8 tsp freeze-dried Aroma B or M100, PC & Geo.Heat to 70F then hold for 24 hours. Mold, drain, dry over 36-48 hours at room temp. Then into 50F ripening box.

By your recipe, there should be plenty of lactic tang as you reach the bottom limit of your messo culture acid production. Try incubating a bit warmer at 75-78f and see if you like it better.You can also try adding something like LM057 or MD088 for enhanced butteryness. (I havent tried it personally but it should work)

Logged

Amatuar winemaker,baker, cook and musician not in any particular order.

Acidic tang? Change your culture blend to include some Strep salivarius and either lb acidophilus or lb delbrueckii bulgaricus. will give you more acid production and extended fermentation. That's if you really want more acid. It produces something more feta-like.

Logged

Taking an extended leave (until 2015) from the forums to build out my farm and dairy. Please e-mail or PM if you need anything.